Eggs are a godsend for the amateur cook. They’re healthy, quick and easy. Mostly importantly they can be eaten for breakfast, lunch, dinner, or all of the above! ‘The Egg Diaries’ is dedicated to helping you become a connoisseur in all things eggy.
Meet the poached egg. He’s simple, yet elegant. He feels most at home perched atop a rasher of bacon, or smothered in hollandaise sauce.
You will need:
✩ white vinegar
✩ a saucepan
✩ a small bowl
1. Fill the saucepan with ~5cm of water
2. Pour in a dash of white vinegar with the water and mix (this ensures the eggs don’t spread out once they’re dropped into the water)
3. Bring the water to the boil, meanwhile crack an egg into a small bowl
4. Once the water is boiling, carefully drop your first egg into the water (the trick is to get the bowl as close to the water as possible before pouring in the egg) – repeat with your remaining eggs
5. If you would like a soft-poached runny egg, let them cook for only 2 minutes – no more, no less!
6. Using a slotted spoon, carefully lift your eggs out of the water and drain
7. Serve with toast and whatever else your heart may desire!
Additional tips: if you trying to impress someone, you can create a whirlpool in your water and drop the egg into the middle – this will help the egg stay in a neat shape. Alternatively, you can make a little glad-wrap hammock for your egg and simply dangle it in the boiling water.
There you have it my friends, the perfect poached egg.
As Mr Burns would say: Eggcellent…
Comment below with your own poached egg experiences, and let us know if this how-to worked for you!
Watch this space for more instalments in ‘The Egg Diaries’!